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Old 06-25-2011, 01:41 AM   #21
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Quote:
Originally Posted by dcSaute View Post
>>wording on the box

the -Axx is shorthand for "assistant" - but yeah, does set the English speaker back, eh?
I thought they would be calling you that if you ate too much Spaetzle...
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Old 06-25-2011, 02:37 AM   #22
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Two recommendations coming from an Austrian cook:

1) A variation - substitute the amount of water used for an equal portion of cooked up and blended/ground spinach.

2) After you've boiled your Spaetzel - Caramelize onions in a large frying pan butter (or oil if health conscious) and add, fry up Spaetzel with a large amount of cheese. This a very typical way to eat Spaetzel on its own in Tirol Austria - it is what you would get if your ordered "Käse Spaetzel" in a restaurant.
-For cheese in America I have been happy with white cheddar curds, baby swiss, Edemer and even Gouda, but this is pretty flexible.

I highly recommend the spinach variation!
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Old 06-25-2011, 08:57 AM   #23
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This thread had me clamoring around in my basement at 3:30 this morning looking through boxes for my spaetzel maker. I don't know if that is a good thing or bad?
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Old 06-25-2011, 10:18 AM   #24
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Way back when Hector was a pup it was not uncommon to make spätzle by schnibbeling the dough off of a board or metal sheet.
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Old 06-25-2011, 12:36 PM   #25
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>>schnibbeling
(g) - there's as bunch of videos showing how to do that - it's not quite as easy as it looks - "some practice required"

but aside, there's at least two major "types" of spaetzle - the ribbon style (aka Schwartzwald / Black Forest) and the "cheese doodle" style (?Bayrisch?)

I much prefer the cheese doodle style myself.
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